Spinach Quiche

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Spinach Quiche

1 8- or 9-inch partially baked pastry shell.
1 tbsp dijon-style mustard
2 tbsp minced green onion
2 tbsp butter or margarine
1 package (10 ounces) frozen chopped spinach, cooked and drained
½ tsp salt
dash pepper
dash nutmeg
1 cup ricotta, cottage cheese, or diced jild white brick cheese
3 eggs
½ cup whipping crème or evaporated milk
½ cup shredded swiss cheese
1 tbsp soft butter or margarine

Brush cooled pastry shell with mustard. Saute green onions in butter. Add spinach and stire over moderate heat to evaporate moisture. Stir in salt, pepper, nutmeg, and ricotta. Taste for seasoning. Blend in eggs and cream. Pour into pastry shell. Sprinkle with cheese; dot with butter. Bake at 375 f for 25-30 minutes or until set.
 
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